Oven-Fried Panko Chicken

Created by Bopper7, Friday, 09 October 2009

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Moist and delicious, and not a deep fat fryer in sight.

Ingredients

At a glance

Categories

Serves

4-6

2 cups panko (Japanese bread crumbs)
1/2 teaspoon cayenne
stick unsalted butter, softened
1 chicken (about 3 1/2 lb), rinsed, patted dry, and cut into 10 serving pieces (breasts cut crosswise in half)

Method/steps

Preheat oven to 450°F with rack in middle.
Stir together panko, cayenne, 1/2 tsp salt, and 1/4 tsp pepper in an ovenproof dish.
Stir together butter, 1/2 tsp salt, and 1 /4 tsp pepper in a small bowl, then brush all over chicken. Add chicken, 2 pieces at a time, to crumb mixture and coat evenly on both sides, pressing chicken into crumbs to help them adhere, then transfer, skin side up, to a shallow baking pan.
Bake chicken until well browned and cooked through, 30 to 40 minutes. Let stand, uncovered, 5 to 10 minutes to crisp.

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